Factsheets for Brown Seaweeds (phylum Phaeophyta)

Genus: Hizikia Trade name: hiziki Symbol: HI
AuthorityOkamura Type species:  Hizikia fusiformis (Harvey) Okamura 
Commercial species:  fusiformis (FUS)
Common names: Chiau tsai, Hai ti tun, Hai toe din, Hai tsao, Hai tso, Hijiki, Hoi tsou, Nongmichae
Classification: Eukaryota, Phylum Heterokontophyta, Order Fucales, Family Sargassaceae. 
AlgaeBase names and species:  1 names - 1 current as of 12-2001.
Comprehensive lists of common names , generic & specific names can be found at AlgaeBase. >>Click here<<  for SuriaLink's policy on names.
SuriaLink SeaPlant Utility Rating
Sea vegetable with a prominent role in Japanese and Korean cuisine. Mostly cultivated.
Care must be taken to avoid waters with heavy metal contamination. Hijikia has been found to contain excessive levels of inorganic arsenic.
Medium-dark brown plants that grow to about 20-30 cm. in length. Many branched along central stipes give an appearance slightly reminiscent of conifer leaves.
attaches to rocks near shore in fairly sheltered areas..

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Hizikia production
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Tons per annum
wild harvest
Tons per annum
Japan n/a 0
North Korea 640 3,360
South Korea 560 2,940


1,200 6,300
Approximate annual production figures from recent years are as above.
Biology & Agronomy
In preparation.
Like many seaweeds, Hijikia tends to concentrate heavy metals. Culturing the plants near polluted areas may lead to excessive levels of arsenic.
We have several monographs in progress covering analytical procedures post-harvest treatment and process technology. Check the processing index for available web pages and monographs. 
Products, Uses & Applications
Sea vegetable used in a variety of soups and other dishes. Especially prominent in Japanese and Korean cuisine.
List of species' uses and community affiliations
Genus GenID SpID Species Uses Communities
Hizikia HI FUS fusiformis FH SV

click to relevant uses or communities on the index/legend table below>>>

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Hizikia is most strongly associated with the Seavegetables community.
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